Tonight we treated ourselves to some shrimp risotto. We have a lot of shrimp in the freezer and risotto is always delicious. This version, called Shrimp and Herb Risotto, was found in the April 2015 issue of Rachel Ray magazine.
Start by heating a saucepan and simmering 2 cups of chicken stock, 20 frozen raw medium shrimp, 1/4 cup of vermouth and 1/2 cup water for 8 minutes.
In another saucepan, cook 1 cup of chopped onion, 1 cup of arborio rice, 3 tablespoons of butter, 2 cloves of garlic and the zest of 1 lemon over medium-high heat, stirring, for about 3 minutes. Strain the stock into the rice. Bring to a boil. Cook over medium-low, stirring, until creamy, about 14 minutes. Stir in the shrimp along with 1/2 cup of fresh chopped basil, 1 cup of thawed frozen peas, 1 tablespoon of fresh lemon juice and a little parmesan cheese. Season with salt and pepper. Enjoy!